Ingredients:
Method:
Cut the avarakkai in thin pieces Boil in little water with salt. Heat oil in a kadai season it with spice, mustard, urudh dhal curry leaves and garlic. Then add the onions sauté for two minutes then add the tomatoes and sauté well till the tomatoes are cooked well add the chilli powder turmeric powder and salt. And cook well till the contents get pulpy. Now drain the avarakkai and add to it and cook well.
Note: For more taste you can grins 1/4 cup of coconut, 1/2 tsp of jeera and kasa kasa and add the paste to it. This will increase the volume make the consistency taste and look richer.
- Hyacinth Beans (Avarakkai) - 200 gm
- Onion - 1
- Tomato - 1
- Oil - 2 sp
- Garlic - 2 pod
- Mustard - 1/2 tsp
- Split urudh Dhal - 1/2 tsp
- Bay leaf - 1 piece
- Curry leaf - 2 strings
- Chilli powder - 1 sp
- Turmeric powder - 1/2 tsp
- Salt to taste
Method:
Cut the avarakkai in thin pieces Boil in little water with salt. Heat oil in a kadai season it with spice, mustard, urudh dhal curry leaves and garlic. Then add the onions sauté for two minutes then add the tomatoes and sauté well till the tomatoes are cooked well add the chilli powder turmeric powder and salt. And cook well till the contents get pulpy. Now drain the avarakkai and add to it and cook well.
Note: For more taste you can grins 1/4 cup of coconut, 1/2 tsp of jeera and kasa kasa and add the paste to it. This will increase the volume make the consistency taste and look richer.
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